Instant Pot Creamy Avocado Chicken
A delightful marriage of creamy avocado and tender chicken cooked quickly in an Instant Pot, flavored with aromatic spices.
Ingredients
Main Ingredients
- 2 lbs Chicken Breast, boneless and skinless Lean and quick-cooking, absorbs flavors well.
- 2 Avocados, ripe Enhances the dish's silky texture.
- 1 cup Chicken Broth Adds depth and moisture.
- 3 cloves Garlic, minced Aromatic base.
- 1 medium Onion, diced Sweet and savory flavor.
Spices
- 1 tsp Cumin
- 1 tsp Chili powder
- 1 tsp Salt
- 1 tsp Pepper
Garnish
- ½ cup Sour Cream Can swap for Greek yogurt.
- Fresh Cilantro For garnish.
Instructions
Preparation
- Dice the onion and mince the garlic.
- Slice the avocados for the creamy topping.
Cooking
- Turn the Instant Pot to sauté mode. Add oil and sauté the diced onions and minced garlic.
- Add the chicken breasts and season them with cumin, chili powder, salt, and pepper.
- Pour in the chicken broth and stir to ensure chicken is well-coated.
- Close the lid, set the valve to sealing, and pressure cook on high for 10 minutes.
- Perform a quick release and open the lid carefully.
- Remove the chicken, shred it with two forks.
- In a bowl, mash the ripe avocados and stir in the sour cream until creamy.
- Fold the shredded chicken back into the pot with the avocado mixture.
- Taste and adjust seasoning if necessary.
- Garnish with fresh cilantro and serve.
Notes
For extra flavor, add lime juice or zest, or smoked paprika. Consider adding fresh spinach or arugula for extra greens. For dairy-free option, swap sour cream with a dairy-free yogurt alternative. Store leftovers in an airtight container for up to 3 days; freeze for up to 2 months.